Mini egg cups with loads of fresh Mediterranean-inspired veggies and tangy feta. Protein packed and amazing on the go! Don't miss my 3-ingredient egg bites, too!
There's a new quiche in town. And I don't want to cause any drama, but these bad boys juuuuust might be better than you!
Mediterranean food is very close to my heart.
Even though I'm not Greek and I can't spell the word Mediterranean without going to Microsoft Word to type it out and spell check it fist, it's by far my favorite cuisine. If there is a Greek salad, Greek pizza, or Greek sampler platter on the menu, there is a more than good chance I'll order it.
Same goes for anything involving hummus, baba ganoush, tabouli and falafel. Aladdins and Mazzah are a couple favorites. Moral of the story: If it has feta, kalamata olives, tomatoes, cucumbers, red onions and spinach, I'm IN. ALL IN.
The debacle is that you can't really have Greek salad for breakfast. Until now.
Have you ever tried Trader Joe's feta with Italian herbs? SURPRISE...It's amazing. Greek AND Italian...aren't we so diverse today?
These perfectly eggy, dare-I-say-MOIST, muffiny, vegified quiches of Greek heaven are one of those recipes that you need to make ASAP.
Easy? Check. Utterly delicious? Check PLUS.
Print
Greek Mini Crustless Quiches
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Mini egg cups with loads of fresh Mediterranean-inspired veggies and tangy feta. Protein packed and amazing on the go!
Ingredients
- ½ large onion, diced
- 1 tsp extra virgin olive oil
- 2 cloves of garlic, minced
- 2 packed cups of fresh spinach, roughly chopped
- 5 large eggs
- ½ cup milk
- ¾ cup feta cheese
- 12 kalamata olives, chopped
- ½ cup tomatoes, diced
- ¾ tsp fine sea salt, plus black pepper to taste
Instructions
- Pre-heat oven to 350F. Spray a muffin tin liberally with cooking spray.
- In a large skillet over medium heat, sauté onion in a bit of oil for 5-7 minutes, until softened.
- Add garlic and spinach and sauté for a couple minutes or until the spinach is wilted. Remove pan from heat.
- In a large bowl, whisk together eggs and milk. Whisk in cheese, olives, tomatoes, salt and pepper. Stir in onion-spinach mixture.
- Pour into muffin tin using a ¼ cup measure. Bake for 25 minutes. Remove from oven, allow to cool for a bit, and devour.
Elspeth says
How would you suggest reheating these after being in the fridge? I don't need to freeze them because I will be taking them to a shower the next day.
Jb says
If cooked with olives can they be frozen?
Alexis says
Yes should still be good! 🙂
Amanda Thomas says
These are adorable! I finally made them tonight for the next couple of days. I omitted the olives though. I had to taste one! Delicious! Thanks Alexis!
Alexis says
Aren't they cute?? You always have to taste at least one!
Amanda Thomas says
yes! They are cute! I brought them to work and had a coworker try them. They're awesome!
Alexis says
Fabulous!
jessie passaro says
hi alexis!! i've of course been keeping up with your blog religiously (you can probably tell from my instagrams).. and i want to make these!! however i only have already liquid egg whites.. any suggestions on how i should change the recipe? ALSO.. i bought pumpkin cream cheese from trader joes tonight IT IS TO DIE FOR.
Alexis says
Ahhh I must try that cream cheese! They also have a new pumpkin soup and pumpkin granola that look awesome!
About the liquid egg whites--I/4 cup of liquid egg whites is equal 1 egg. So for 5 eggs, I would try 1 and 1/4 cup of egg whites. You may want to add a bit of oil to make up for the yolks. You also may want to adjust the cooking time because they'll probably firm up faster! And I'm not sure about this but I'm guessing you'll get a smaller yield. Let me know how they turn out!
Matt @ The Athlete's Plate says
Mmmm... 🙂
Minus the olives please!
Alexis says
Haha there's lots of olive haters out there!
Anjali says
These look amazing! I am a graduate student with long hours at school, and these would be great to take with me!
Alexis says
Exactly! I put three in a plastic baggie and stick it in my lunchbox and night for the tomorrow's breakfast. Under 300 cals too 🙂